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Spinach-stuffed mushrooms

1
Points® value
Total Time
23 min
Prep
0 min
Cook
23 min
Serves
4
Difficulty
Easy
These festive bites get their flavor punch from fresh oregano, nutmeg, and luscious melted cheese. Great for a fun snack or meal starter, the recipe multiplies easily to feed a crowd. Make a platter full for a brunch delight as these would go well with egg dishes. The combination of spinach and cheese is always a hit and the mushroom base add some meaty umami. Monterey Jack cheese melts particularly well. If you like a little heat in your dish, try using pepper-Jack.

Ingredients

Spinach

10 oz, triple-washed, rinsed (do not dry)

Egg

1 large egg(s)

Fresh breadcrumbs

2 Tbsp

Fat free skim milk

1 Tbsp

Fresh oregano

1 tsp, chopped fresh

Table salt

¼ tsp

Black pepper

⅛ tsp, freshly ground

Ground nutmeg

⅛ tsp

Button mushrooms

1 cup(s), chopped or sliced, 4 mushrooms, stems removed

Reduced fat shredded Monterey Jack cheese

¼ cup(s)

Instructions

  1. Preheat the oven to 400°F. Spray a baking dish with nonstick cooking spray.
  2. Heat a large skillet over high heat. Add the spinach and cook, stirring as needed, until wilted, 2–3 minutes. Transfer to a cutting board and chop, then transfer to a bowl; mix in the egg, bread crumbs, milk, oregano, salt, pepper, and nutmeg.
  3. Place the mushrooms, caps up, in the baking dish. Bake 5 minutes. Turn the mushrooms caps down; stuff with the spinach mixture, then sprinkle with the cheese. Bake until the cheese is melted and browned, about 15 minutes longer.

Notes

If you prefer, use large cremini mushrooms instead of the white variety, but don’t use portobellos (they’re too big).

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